Irresistible Cheesy Hamburger Casserole

This bubbly hamburger casserole became an instant classic in my kitchen the first time I made it Dad used to request something cheesy and hearty after long weekends and this dish hit every mark The blend of savory beef tender pasta and golden cheddar sings of true comfort and makes weeknight dinners a breeze

I remember serving this on a chilly autumn evening and the whole house just smelled incredible Everyone went back for seconds and it quickly became our go to favorite when we need something both familiar and satisfying

Ingredients

• Lean ground beef: for a meaty hearty base Choose fresh meat with bright color and no excess liquid for best flavor
• Elbow macaroni: brings that classic cozy texture Pick a sturdy pasta that holds up well after baking
• Shredded cheddar cheese: delivers unbeatable melty goodness Look for sharp cheddar that melts smoothly avoid pre shredded if possible for extra creaminess
• Diced onion and minced garlic: add depth and aroma Freshly chopped onion gives natural sweetness while garlic wakes up the whole dish
• Diced tomatoes with juice: create a rich saucy binder Use a quality canned tomato for best results Roasted varieties add extra savor
• Beef broth: infuses more flavor than water Pick low sodium for control over saltiness
• Italian herbs: infuse a subtle earthiness Choose a blend with oregano and basil for balance
• Salt and black pepper: round everything out Freshly cracked pepper makes a big difference

Instructions

Brown the Beef:

Set a large skillet over medium heat and break up the lean ground beef Let it sizzle until no pink remains Stir frequently so the meat cooks evenly Remove any extra drippings if needed to avoid a greasy casserole

Sauté Onion and Garlic:

Add the diced onion and minced garlic to the browned beef Stir gently and let them sweat until the onion turns soft and translucent This step builds the savory backbone of your casserole

Build the Sauce and Add Pasta:

Pour in the uncooked elbow macaroni diced tomatoes with all their juice and beef broth Stir to combine fully so no macaroni sticks out dry Each noodle should get a bit of the juicy mixture

Season and Simmer:

Sprinkle in the salt black pepper and Italian herbs Raise the heat carefully until you see gentle bubbling then reduce to low Cover and let it simmer so every ingredient infuses together and the pasta softens

Melt First Cheese:

Sprinkle in half of the shredded cheddar cheese and fold it through the hot mixture The cheese melts into the sauce making it creamy and luscious

Transfer and Top with Cheese:

Spoon everything into a greased oven safe baking dish Spread evenly and scatter the rest of the cheese across the top Make sure every bite will have that golden finish

Bake to Perfection:

Slide the dish into your preheated oven Bake for about 20 to 25 minutes You are watching for the top to bubble up and turn gorgeously browned Let it rest briefly before scooping

One snowy night my daughter helped sprinkle the cheese and from then on she claimed it as her special step

Storage and Leftover Tips

Cool leftovers completely before storing in a tight container This casserole will last up to four days in the fridge and honestly tastes even more delicious after sitting overnight When reheating sprinkle an extra pinch of cheese over the top to get that melty texture back A quick zap in the microwave or a few minutes under a broiler does wonders

Easy Ingredient Swaps

Try swapping ground turkey or chicken for the beef for a lighter twist Use rotini or penne if you have them and feel free to sneak in chopped bell peppers mushrooms or spinach Smooth mozzarella or gouda work nicely if you are short on cheddar The dish is so forgiving it loves a good fridge clean out

Perfect Ways to Serve This

A simple green salad with tangy vinaigrette or crunchy dill pickles balances the richness of the casserole When I want an extra treat I add a basket of crusty bread for soaking up cheesy sauce This is a one pan wonder that always draws a crowd

Let it stand a few minutes before slicing so the cheese settles nicely Enjoy this casserole hot for the best flavor and texture

Recipe Q&A

→ What type of beef works best for this casserole?

Lean ground beef is ideal, but you can substitute with turkey or chicken if desired for a lighter flavor.

→ Can I use a different pasta shape?

Elbow macaroni works best, but penne, shells, or rotini can be used for a similar texture and result.

→ Is it possible to make this dish ahead of time?

You can assemble the casserole in advance, refrigerate, and bake when ready. Add a few extra minutes to baking time if chilled.

→ What cheese alternatives work well in this casserole?

Cheddar is classic, but mozzarella, Monterey Jack, or a mixed cheese blend will also melt beautifully.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.